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August 31, 2011
Flaky Spinach Tarts
Breakfast & Brunch
Prep time:
24 minutesbaking time:
10 to 12 minutes“These delicious tarts were Grandmas secret weapon to get us to eat our spinach.”
Ingredients
Serves 8
- 1 (11-ounce) package frozen creamed spinach, thawed
- 1/4 cup finely shredded swiss cheese
- 1/8 teaspoon dry mustard
- 1 (8-count) can large flaky biscuits
- 4 tablespoons butter, melted
- 1 cup prepared spaghetti sauce, optional
Directions
1
Preheat the oven to 375°F.
2
Combine creamed spinach, Swiss and dry mustard in a medium bowl and mix well.
3
For the tart pastry, separate each of the biscuits into halves. Roll each biscuit half into a 4-inch circle on a lightly floured surface.
4
Spoon 2 tablespoons of spinach mixture in the center of half the tart pastries. Top with the remaining tart pastries. Seal pastry edges with a fork.
5
Prick top of each tart with a fork. Arrange tarts on a baking sheet. Brush with melted butter.
6
Bake tarts until golden, about 10 to 12 minutes. Serve with hot prepared spaghetti sauce, if desired.
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grandma's secret
grandma's secret
A pinch of grated nutmeg adds so much flavor to spinach dishes, especially those dishes made with cheese or eggs, that Grandma always tried to keep nutmeg on hand. She bought whole nutmeg because she said it had more flavor and held its flavor much longer than the already-ground nutmeg. She ran the nut over the zester portion of a grater once or twice to get just a dusting for flavoring the spinach.
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